[CH] Harissa
Uncle_Dirty_Dave (xrated@ameritech.net)
Sun, 02 Dec 2001 09:13:11 -0600
Emile & Dewi wrote:
> On another note. I found some Harissa paste in a Turkish store. It
> supposedly is a chile paste. Recipes needed. And I found some sardines with
> Tabasco peppers in a can and hot chile garlic paste. Oh, what to do with it
> all.
Saaaaaayyyyy, something I can help with. Harissa recipes. Here's one and
there are 12 more coming your way in an off-list attachment.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Harissa (Red Hot Chili Paste)
Categories: Chiles, Jewish, Sauces
Yield: 1 Servings
1 c Dried hot red chilies
-water, cold
1 c Garlic cloves
2 tb -salt
Corn oil, to cover
1 ts Olive oil
1 tb Lemon juice
Few grains ground cuminseeds
There are many harissa recipes from all regions of the county. This
one, from a Jewish home, is a good hot one, flavored w/lemon juice &
cuminseed.
1. Break the dry chilies open & shake out & discard the seeds. Soak
the husks in cold water for 2 or 3 hrs to soften, then drain. Soak
the garlic cloves water for 1 hr. Drain. Crack the cloves lightly
w/the flat of a cleaver & peel. Drain well.
2. Grind the chilies & garlic cloves together in a processor to
produce a fairly coarse texture. Add the salt & mix well. Put the
paste in a jar & cover w/oil, about 2 tablespoons. Cover the jar
tightly & refrigerate until ready to use.
Makes abt 1-1/2 cups harissa.
TO SERVE: Put about 1 tablespoon of harissa in a small plate. Surround
the harissa w/oil. Sprinkle the lemon juice over, w/pinch of
cuminseed over all. Serve w/any kind of Tunisian food.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created
in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992
Published by Donald I. Fine, Inc., New York, N.Y.
FROM: Uncle Dirty Dave's Archives
MMMMM
ENJOY!!!
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UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider